Château
(Aruban Chocolate Trifle) Recipe

Origin: Aruba Period: Traditional

Ingredients:

30 panlevi
120g dark chocolate (at least 70% cocoa solids)
360ml double cream
400g butter
380g icing sugar, sifted
4 eggs
1 tsp vanilla extract
maraschino cherries, chopped (to garnish)
toasted slivered almonds, to garnish

Château
(Aruban Chocolate Trifle) Preparation:

Method:

Add the chocolate to a bain-marie (double boiler) and heat until melted. Add the cream a little at a time, beating until smooth, then take off the heat and set aside to cool to room temperature.

Meanwhile, beat the butter until soft then add the sugar and cream together until soft and creamy. Add the eggs one at a time, beating thoroughly after each addition then whip in the vanilla extract. Finally, blend the chocolate chocolate into this mix until smooth.

To assemble, place 5 panlevi in the base of a large serving dish. Add a layer of chocolate then another layer of panlevi. Repeat this layering process until the bowl is filled, ensuring you finish with a layer of chocolate. Chill in the refrigerator and serve garnished with the chopped cherries and slivered almonds.

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Welcome to the Celtnet Recipes Page for Aruban Chocolate Trifle

Château(Aruban Chocolate Trifle) Recipe

Origin: Aruba Period: Traditional

Ingredients:

Château(Aruban Chocolate Trifle) Preparation:

Method:

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